CHIPOTLE PUMPKIN SOUP

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Chipotle Pumpkin Soup image

This recipe is posted for play in Culinary Quest-Tex Mex. Recipe found at website: http://www.simplyrecipes.com If you can't get canned chipotle in adobo use chipotle powder (1 tsp or to taste) if chipotle powder isn't available, use 1/2 teaspoon chili powder (or more) and a dash of liquid smoke. To cook fresh pumpkins;cut...

Provided by Baby Kato

Categories     Vegetable Soup

Time 45m

Number Of Ingredients 14

2 tbsp olive oil
1 medium yellow onion, chopped
3 garlic cloves, chopped
1 teaspoon ground cumin
1-2 chipotle peppers (canned in adobo, 1 for mild, 2 for spicy), chopped
8 cups chopped, cooked pumpkin* (1 7-8 pound cooking pumpkin to yield 8 cups cooked pumpkin, or 3 15-ounce cans of canned pureed pumpkin)
4 to 6 cups chicken stock, depending on desired thickness and how thick your pumpkin purée is (use vegetable stock for vegetarian option, can sub water for some of the stock)
1 teaspoon dried oregano or 1/2 teaspoon ground oregano
2 teaspoons salt, more to taste
2 tbsp lime juice
GARNISHES
toasted, shelled pumpkin seeds (pepitas)
cilantro
creme fresca, creme fraiche or sour cream thinned with a little water so that it's runny

Steps:

  • 1. Heat oil in a large pot (8-quart) on medium high heat. Add the onions and cook for 3-4 minutes, until softened. Add the garlic, cumin, and chipotle, cook for 1 minute more.
  • 2. Add the pumpkin, chicken stock, oregano, and salt. Bring to a simmer, reduce the heat and simmer for 20 minutes, partially covered.
  • 3. If you are working with raw pumpkin seeds, now would be a good time to toast them. (If your pumpkin seeds are already toasted, skip this step.) Just spread them out in an even layer in a frying pan on medium high heat. Stir with a wooden spoon while toasting, until the pumpkin seeds are fragrant and are lightly browned. Remove to a bowl.
  • 4. Remove the soup from heat. Working in batches of 2 cups each, purée the soup in batches, holding down the lid the your blender tightly while puréeing, and starting on a slow speed. Return the puréed soup to the pot.
  • 5. Add lime juice. Adjust seasonings to taste, adding more salt, cumin, oregano, or chipotle to taste. If the soup is too thick, add more stock or water to desired consistency.
  • 6. Serve with toasted pumpkin seeds (pepitas), crema fresca drizzled over the top, and chopped cilantro.

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